Determining the gut bacteria in the setting of high blood pressure

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High blood pressure, also known as hypertension, is a disease where the blood inside the heart and blood vessels is pumped with more force than normal. This adds stress to these important tissues, increasing the chance of a heart attack, stroke and, as we age, heart failure. Hypertension affects one in three people in Australia, and is known as a ‘silent disease’ as it usually does not produce any symptoms until it might be too late. It is well known that our diet influences the risk to high blood pressure. While salt intake is associated with higher blood pressure, consumption of fruit, vegetables and other food rich in fibre is usually associated with lower blood pressure. New evidence from our laboratory has emerged that this may be due to the tiny microorganisms that live in our gut. While our bodies are incapable of digesting some types of fibre, they are fermented in gut, where they feed the community of ‘good’ bacteria. This results in the release of substances that can be detected in our blood and might be beneficial in lowering our blood pressure. The present study will expand our knowledge about the gut bacteria in the setting of normal and high blood pressure, to help us understand the types of bacteria present in hypertensive subjects and whether they could be contributing to the increase in blood pressure. This research has implications for cardiovascular health due to the relatively benign and cost effective nature of diet treatments. It will also inform on future intervention strategies and food guidelines.

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